shambolic94
Member
I'm about to try my first all grain (BIAB) batch and I'd really like to continue to use my well water. Unfortunately, there are obstacles: First, the well water goes through a filtration system that includes a sodium ion-exchange softener. Second, bypassing the system (which also includes a calcium carbonate filter and a radon filter) is not an option as the raw water is over 20 ppm in iron and would presumably produce beer that tastes like blood (and contains a carcinogen to boot!).
Despite the many admonitions that using softened water is a bad idea, it at least appears from the Bru'n spreadsheet that I can make it work. I'm hoping that more experienced brewers can warn me if this is a stupid idea before I try it.
This is the profile of my softened, filtered water:
Na: 102
Ca: 0
Mg: 0
SO4: 15
Cl: 125
HCO3: 103
Total Alkalinity (CaCO3): 84
According to the Bru'n spreadsheet, I can use 0.7 g/gal Calcium Chloride, 0.4. g/gal Epsom Salt, and 0.2 g/gal Gypsum to get: Ca 62.6, Mg 10.4, SO4 86, Cl 214, and Na 102.
My mash ph would likely still be way off after these additions because of the bicarbonate, so I would add the appropriate amount of 85% phosphoric acid to nuke enough of the bicarbonate to get the mash ph between 5.3 and 5.5.
This obviously results in a lot of different salts (SO4, Cl, and Na) in the water, but all of them are within Palmer's recommended levels. It also gets me enough Ca and Mg to keep my yeasties happy. So...what's wrong with this plan?
Despite the many admonitions that using softened water is a bad idea, it at least appears from the Bru'n spreadsheet that I can make it work. I'm hoping that more experienced brewers can warn me if this is a stupid idea before I try it.
This is the profile of my softened, filtered water:
Na: 102
Ca: 0
Mg: 0
SO4: 15
Cl: 125
HCO3: 103
Total Alkalinity (CaCO3): 84
According to the Bru'n spreadsheet, I can use 0.7 g/gal Calcium Chloride, 0.4. g/gal Epsom Salt, and 0.2 g/gal Gypsum to get: Ca 62.6, Mg 10.4, SO4 86, Cl 214, and Na 102.
My mash ph would likely still be way off after these additions because of the bicarbonate, so I would add the appropriate amount of 85% phosphoric acid to nuke enough of the bicarbonate to get the mash ph between 5.3 and 5.5.
This obviously results in a lot of different salts (SO4, Cl, and Na) in the water, but all of them are within Palmer's recommended levels. It also gets me enough Ca and Mg to keep my yeasties happy. So...what's wrong with this plan?